Французский Язык - Турецкий язык
Определение flambés в Французский Язык Турецкий язык словарь
- flambé
- [la] alevlenme
Связанные Термины
Турецкий язык - Турецкий язык
Определение flambés в Турецкий язык Турецкий язык словарь
- Flambe
- alevde pişirilmiş
- flambe
- Masa önünde misafirlerin karşısında hazırlanan alevli yemek veya tatlılara verilen addır. Örneğin bazı krepler hazırlanırken son anda krebin üzerine alkol dökülerek tava alevlendirilir. Böylece hem sıcak bir tatlı, hem de gösterişli bir çeşit elde edilmiş olur
- flambe
- Aleve tutarak pişirme yöntemi
- flambe
- ikram sırasında hazırlanıp sunulan alevli yemek veya tatlılara verilen ad
Связанные Термины
Английский Язык - Английский Язык
Определение flambés в Английский Язык Английский Язык словарь
- Third-person singular simple present indicative form of flambé
- flambes
- plural of flambe
- flambé
- A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited
- flambé
- The act of [[#Verb|flambéing]]
- flambé
- A [[#Verb|flambéed]] dish
- flambé
- To cook with a showy technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited
Flambé the dessert, ordered the Chef, but take the dish off the heat before adding the brandy or you'll burn your eyebrows off..
- flambé
- Being, or having been, [[#Verb|flambéed]]
- flambe
- alternative spelling of flambé
- flambe
- {s} (Cooking) served in a liquor that is set aflame (especially a dessert), flambé
- flambe
- Served with ignited spirits poured over
- flambe
- It is a brief process performed to burn off the alcohol in a spirit or wine When done properly, the harshness of the raw alcohol disappears in the blue flames, leaving behind an assertive yet smooth flavor (Incidentally, to correct a common misconception, not all the alcohol burns off ) Flaming also adds flavor when deglazing a pan after meat or poultry has been sauteed over high heat A residue of meat drippings remains caramelized in the pan The cook flames the food over low heat, which also burns off some grease, then adds a warm liquid such as wine, broth, or water and scrapes the bottom of the pan The residue colors and flavors the liquid, which then is used in a sauce
- flambe
- To ignite warmed alcoholic beverages, which are then poured over foods just before serving
- flambé
- {f} drench food in liquor and light it before serving as to give the flavor of the liquor to the food